Chimichurri

2012-06-25
  • Yield : 750mL
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

This dip or sauce depending on your taste comes from Argentina and goes with just about anything, courtesy of hubby.

Ingredients

  • Whole head of garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 small habanero chile
  • juice and zest of 1 lemon
  • bunch of coriander, including stalks (about 100g)
  • small bunch of fresh oregano (about 1 teaspoon)
  • 50mL of red wine vinegar
  • 300mL extra virgin olive oil
  • 1 tsp salt
  • shitload of parsley, including stalks (about 300g)
  • freshly ground black pepper

Method

Step 1

Bung everything into your blender and go go go for a couple of minutes, until desired consistency.

Step 2

Add more salt or pepper as needed.

Step 3

Will keep in the fridge in airtight container for at least a week.

Step 4

Serve as a dip with bread or in a taco with leftover chicken and crumbled soft cheese.

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